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Key Largo’s Onion Crusted Yellowtail

Key Largo’s Onion Crusted Yellowtail

Partner Post: The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away.
Have a refreshing taste of Key Largo no matter where you are. Served with a mango salsa and lime butter, this yellowtail fish is an explosion of flavor.

Key Largo's Onion Crusted Yellowtail

Chef Bobby Stoky is a favorite chef of Florida’s Key Largo. This is on one his all-time favorite recipes for yellowtail snapper. The onion crust is in this dish is also great on shrimp, scallops, lobster, or chicken, but Key Largo yellowtail is amazing.

See Also
New herring with onions

For a guide to his best kept dining secrets of Key Largo and what to do when you visit, click here.

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Onion Crusted Yellowtail

  • Author: Chef Bobby Stoky
  • Yield: 4 servings 1x


  • 4 6-8 ounce yellowtail fillets (pin bones and blood line removed 1 large yellow onion, sliced thin for onion rings)
  • 1/2 cup panko bread crumbs
  • 1½ cups flour
  • 1 tablespoon Black Caesar’s Blackening Spice 2 eggs (beaten)
  • Vegetable oil for frying

Key Lime Butter (prepare in advance)

  • 6 Key limes (juiced)
  • 1 stick of butter
  • 1/4 cup of good quality dry white wine

Mango Salsa (prepare in advance)

  • 1 ripe mango (diced)
  • 1 green pepper (diced)
  • 1 to mato (diced)
  • 1/2 red onion (diced)
  • 4 fresh Key limes (juiced Salt and pepper to taste)


  1. In a large, deep saute pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350 degrees Fahrenheit. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onions in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4-5 minutes, stirring onions occasionally, until onions are dark brown. Remove onions from the oil, and place on paper towels to remove any excess oil. Allow onion rings to cool to room temperature.
  2. Then using a kitchen knife or a food processor, chop onion rings until they are about the size of the panko bread crumbs. Place chopped onion rings and panko bread crumbs into a medium bowl, and mix well. Dredge lobster
  3. tails through remaining flour, then through the beaten eggs, and then press yellowtail filets into the onion ring and panko bread crumb mixture.
  4. Place a large sauté pan on the stove and add enough oil to just coat the bottom of the pan. Place battered filets into the sauté pan and sauté over medium high heat for 3-4 minutes per side, or until onion crust is lightly browned, and fish is white throughout. Top with Key lime butter and mango salsa….and enjoy!

Key Lime Butter (prepare in advance)

  1. Melt butter over medium heat, add dry white wine, and key lime juice.
  2. Remove from heat and let rest at room temperature.

Mango Salsa (prepare in advance)

  1. In a bowl, add diced mango, green peppers, diced tomatoes, red onions, Key lime juice, and salt and pepper, and mix well.
  • Category: Main


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